272 research outputs found
Oral Health by Using Probiotic Products
No full textOne of the most prevalent and important health problems in the world is periodontal and plaque-related diseases for which antibiotic drugs with their associated side effects are used as treatment. With increasing resistance to antibiotics and a desire from the general public for "natural" therapies, there is a need to minimize antibiotic use and develop new treatments for oral diseases without antimicrobial agents. Probiotics are viable microorganisms that provide a health benefit to the host when administered in adequate amounts; studies show that probiotics have the potential to modify the oral microbiota and decrease the colony-forming unit counts of the oral pathogens being investigated to prevent or treat oral diseases, such as dental caries and the periodontal diseases. In addition, the identification of specific strains with probiotic activity is required for any oral infectious disease to determine the exact dose, the time of treatment, and the ideal vehicle
Oral Health by Using Probiotic Products
No full textOne of the most prevalent and important health problems in the world is periodontal and plaque-related diseases for which antibiotic drugs with their associated side effects are used as treatment. With increasing resistance to antibiotics and a desire from the general public for "natural" therapies, there is a need to minimize antibiotic use and develop new treatments for oral diseases without antimicrobial agents. Probiotics are viable microorganisms that provide a health benefit to the host when administered in adequate amounts; studies show that probiotics have the potential to modify the oral microbiota and decrease the colony-forming unit counts of the oral pathogens being investigated to prevent or treat oral diseases, such as dental caries and the periodontal diseases. In addition, the identification of specific strains with probiotic activity is required for any oral infectious disease to determine the exact dose, the time of treatment, and the ideal vehicle
An overview of using some essential oils in functional dairy products from Iran
No full textIn the last few years more and more studies on the biological properties of essential oils (EOs) especially antimicrobial and antioxidant properties in vitro and food model have been published in all parts of the world. But so far no comprehensive reports of these studies have been reported in food model from Iran. The focus of this overview lies in the using of EOs from some indigenous medicinal plants of Iran (including: Mentha longifolia, Cuminum cyminum, Teucrium polium, Pimpinella anisum and Allium ascalonicum) in probiotic dairy products (especially cheese, yoghurt and Aryan) in recent years. Recently, consumers have developed an ever-increasing interest in natural products as alternatives for artificial additives or pharmacologically relevant agents. Among them, EOs has gained great popularity in the food, cosmetic, as well as the pharmaceutical industries. Despite the reportedly strong antimicrobial activity of EOs against food-borne pathogens and spoilage micro-organisms, their practical application as preservatives is currently limited owing to the undesirable flavor changes they cause in food products. Nonetheless, more studies are necessary to the applicability of various EOs on other food models in Iran and other countries
Improve the quality of the microbial and chemical properties of traditional butter using the Ziziphora clinopodioides essential oils
No full textBackground and Objective:. Today, the tendency to use natural preservatives to enhance food security and consumer health has increasingly enhanced. In this regard, the use of herbal products has attracted a lot of attention. Therefore, this study was conducted with the aim of investigating the effect of Ziziphora clinopodioides Lam on the physico-chemical and microbial properties of traditional butter.
Method: The Ziziphora clinopodioides plant after collecting from the Alamut area of Qazvin and drying in the shade, Its essential oil was extracted by Clevenger and its components were analyzed by GC-MS. In continue three butter samples of concentrations of 300, 600 and 900 ppm were prepared from Ziziphora clinopodioides essential oil and during days 1, 3, 5, 7, and 10 were evaluated in terms of changes physico-chemical and microbial properties.
Findings: Based on the results of GC-MS, the major components of essential oil were Carvacrol (40.30%), Linalool (4.9%) and Isoborneol (4.90%) respectively. The results of microbial evaluation showed that by increasing the essential oil concentration and the maintenance time of the butter, the amount of microbial load significantly decreased. So that at a concentration of 900 ppm on the tenth day, the logarithmic decrease in the total count of microorganisms, E. coli and total count of mold and yeast was 3.68 1.76 and 3.83 (log10CFU / ml) respectively. The butter peroxide index also significantly was decreased. The results of sensory evaluation also showed that the traditional butter with concentrations of 300, 600 and 900 ppm had an favorable sensory acceptance and the highest sensory acceptance was observed at 300 ppm and the lowest concentration at 900 ppm.
Conclusions: Considering the antimicrobial and antioxidant effects of Ziziphora clinopodioides essential oil, as well as improving the organoleptic properties of various foods such as traditional butter and its abundance as a native plant in the country,It can be used as a natural preservative and flavoring agent instead of chemical preservatives and flavors in various foods
Investigation of Staphylococcus aureus coagulase positive in traditional cream samples in Qazvin during different seasons in 2016-2017
No full textThe Legal, Ethical, and Cultural Issues of Xenotransplantation in Iran: Legal, Ethical, and Cultural Issues of Xenotransplantation
No full textBackground and Aim: Xenotransplantation is a question of "ethics between man and animal". Organ transplantation must be viewed concerning the prevailing cultural, religious, and socioeconomic conditions of a nation. The major limitation to applying xenotransplantation for the treatment of disease is a shortage of human donors. We may come up with the question of whether xenotransplantation in Iran is practical or if we will have legal, ethical, and cultural problems.
Methods: This research is analytical- descriptive. We first discuss xenotransplantation and its effect on it human rights and human dignity and animal rights in Islam. Then, we will explain the personal, social, and cultural effects of xenotransplantation in Iran, the ethical response to this issue, and the necessity of legislation about xenotransplantation in Iran.
Ethical Considerations: Ethical principles were considered in searching and citing the literature.
Results: In recent years, the necessity of xenotransplantation has increased and thousands of men, women, and children suffer from end-stage organ failure in Iran. Regarding this, the present study evaluated Xenotransplantation with attention to animal rights in Islam, laws, ethical and legal state, and religious and cultural beliefs in Iran. In Iran, there are no special laws about this issue and there is just research guideline for researchers that it is not enough and complete. It will cause problems for patients who need essential transplant operations.
Conclusion: Although a comprehensive investigation of this issue has not been accomplished, we can find problems with paying attention to legal and religious beliefs in society.
*Corresponding Author: Soraya Mahmoudi; Email: [email protected]; ORCID: https://orcid.org/0000-0002-3399-1360
Please cite this article as: Kazemi A, Mahmoudi S, Ehsandoust N. The Legal, Ethical, and Cultural Issues of Xenotransplantation in Iran. Bioeth Health Law J. 2022; 2(1):1-5 (e2). http://doi.org/10.22037/bhl.v2i1.2145
Fig juice Fortified with Inulin and Lactobacillus Delbrueckii: A Promising Functional Food
No full textBackground and Objective: Nowadays, consumption of functional foods is favored because of their health promoting characteristics. Also there is an increasing demand for nondairy products because of lactose intolerance in dairies. Fig juice as a source of dietary fiber and other nutrients would be a functional food. Adding probiotics and prebiotics makes it more functional for daily use. No study has yet been done on synbiotic fig juice. Accordingly, the aim of this study was to characterize synbiotic fig juice prepared by Lactobacillus delbrueckii and inulin.Material and Methods: Samples consisted of control fig juice; fig juice fermented by Lactobacillus delbrueckii (probiotic) and fig juice containing inulin fermented by Lactobacillus delbrueckii (synbiotic) were produced. Physico-chemical parameters, total phenolic content, antioxidant capacity and microbial survival aspects were analyzed during the fermentation period. Aforementioned parameters were also evaluated in 4 weeks with one-week time intervals. Sensory characteristics of fig juices were assessed in the second week of storage.Results and Conclusion: The results showed significant differences among treatments (p≤0.05) in physico-chemical indices during incubation and storage time. Total phenolic content and antioxidant capacity of fermented fig juices were significantly increased in comparison to the control samples (p≤0.05). Viability of Lactobacillus delbrueckii was increased in both probiotic and synbiotic treatments during incubation; but a significant reduction was observed during storage time. Sensory analysis revealed that there were significant differences in terms of odor, taste and overall acceptance between the fermented fig juices and control (p≤0.05) and the highest scores were obtained for control. Considering viable counts of Lactobacillus delbrueckii depicted that fermented fig juice could be a suitable medium for survival and proliferation of Lactobacillus delbrueckii in adequate amount for health promotion. So this research showed that fig juice can be a potential product for manufacture of a new functional food.Conflict of interest: The authors declare no conflict of interest.</p
Antibacterial Effect of Teucrium polium Essential Oil and Lactobacillus casei Probiotic on Escherichia coli O157:H7 in Kishk
No full textBackground and Objective: In recent years, there has been a rapid development in prevention of bacterial growth and spoilage in foods by the application of preservatives. Essential oils, which are known to be harmless for human, have shown positive health effects in addition to their preservative role. Likewise, probiotics exert improvement in both food product and health level of consumers. With reference to these it is important to do more research on various effects of endemic essential oils on traditional food products. A survey was carried on effect of essential oil and combination of essential oil and probiotics on growth of Escherchia coli O157:H7.Material and Methods: Kishk samples treated with Teucrium polium essential oil (75 and 150 mg l-1) and Lactobacillus casei (108 -109 CFU ml-1) were stored up to 20 days at 4°C and the effect of Teucrium polium essential oils and probiotic fermentation on Escherchia coli O157:H7 counts were investigated.Results and Conclusion: Teucrium polium essential oils and probiotic fermentation reduced the number of Escherichia coli during the cold storage time. The combination of Teucrium polium essential oil and probiotics showed stronger effect rather than individually added. Initial count of inoculated Escherchia coli was 6.39 log CFU g-1. Essential oil compounds of Teucrium polium included Spathulenol, Epizonaren and Bicyclo hept-3-en-2-ol in 18.39, 9.62 and 6.76%, respectively. After 20 days storage at 4°C, the number of Escherchia coli in probiotic, combination of probiotic and essential oil (150 mg l-1) and control samples decreased from 6.39 log CFU g-1 to 4.95, 4.30 and 5.8 log CFU g-1, respectively. An increase in acidity and decrease in pH were observed for all samples (p≤0.05). Based on organoleptic tests, the most accepted sample was included 75 ppm of essential oil and probiotic. According to the antibacterial effect of essential oils extracted from plant and probiotic fermentation, it was predictable that they could decline the Escherchia coli count especially in fermented dairy products. Also, due to its probiotic nature, Kishk would bring numerous health advantageous for consumer.</p
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